Sushi Chef

The primary responsibility of the Sushi Chef is to roll and assemble the sushi to order based on the recipes given by the Executive Chef and Sous Chef.

Responsibilities

Proper setup and breakdown of the sushi station, including but not limited to all special equipment and utensils; Always maintain a sanitary workstation; Following standardized recipes for all rolls, sauces, and specials via the sushi station; Proper storage and rotation of all products utilized by the sushi station; Completing orders for a la carte dining and functions promptly; Assisting other areas of the kitchen with daily duties beyond sushi; Report station needs for products and equipment to management; Conceptualize new menu ideas and recipes for weekly specials and upcoming menus; Be able to work in a team environment; Maintains reasonable, regular, punctual attendance consistent with Company policies, the Americans with Disabilities Act, the Family Medical Leave Act, and other federal, state, and local standards; Adapts to changing duties, as required, based on business.

Requirements

SERV Safe Certification; Allergen Awareness Training; Availability to work various shifts, including weekends; Multitasking; Good oral communication skills; Ability to remain calm and professional in a fast-paced work environment; Required to use motor coordination with finger dexterity most of the workday; Required to exert physical effort to handle objects over 30 pounds; Required to walk or stand for extended periods.

Nice to have

Previous work experience as a sushi chef in a restaurant/club is a plus